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Categories:Viewed: 128 - Published at: 7 years ago
Ingredients
- 1/2 cups All-purpose Flour
- 1/8 teaspoons Baking Powder
- 1/8 teaspoons Salt
- 6 Tablespoons (3/4 Stick) Unsalted Butter, Softened
- 3/4 cups Packed Brown Sugar
- 1 whole Large Egg
- 1/4 teaspoons Vanilla Extract
- 1/4 cups Toasted Sesame Seeds
- 1/2 teaspoons (packed) Orange Zest
- 2 ounces, weight Bittersweet Chocolate, Chopped
Method
- Preheat the oven to 325 degrees F, with the oven rack set to the middle position. Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In the bowl of a mixer (or a large bowl, using a hand-mixer), beat together the butter and brown sugar. Beat on medium-high speed until the mixture is light and fluffy, about 3 to 5 minutes. Add the egg and vanilla extract and beat for 30 seconds, scraping down the sides of the bowl as necessary. Turn the mixer to low and gradually beat in the flour mixture until just combined. Mix in the toasted sesame seeds. Add orange zest and chocolate to the dough and mix until just combined.
- Place heaping teaspoonfuls of the dough onto the prepared baking sheets. Place about 2 teaspoons apart.
- Bake until the cookies are spread thin and golden brown, about 9 to 11 minutes, rotating the pan halfway through baking. For best results, bake the cookies one sheet at a time, cooling the pans (I rinsed them in cold water and dried them) before reusing. Let the cookies cool on the sheets for 10 minutes, then cool completely on a wire rack for 45 to 60 minutes.
